Here’s a simple recipe for high-protein, low-fat breakfast muffins that you can easily make at home:

High-Protein Low-Fat Breakfast Muffins

Ingredients:

• 1 cup rolled oats
• 1/2 cup unsweetened applesauce
• 1/2 cup egg whites (about 4 large egg whites)
• 1/4 cup low-fat Greek yogurt
• 1/2 cup unsweetened almond milk (or any low-fat milk)
• 1/4 cup honey or maple syrup (optional for sweetness)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup blueberries or any fruit of your choice (optional)
• 1/4 cup chopped nuts or seeds (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
2. Mix Wet Ingredients: In a large bowl, combine the rolled oats, applesauce, egg whites, Greek yogurt, almond milk, and honey (if using). Stir until well combined.
3. Mix Dry Ingredients: In another bowl, mix together the baking powder, baking soda, cinnamon, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re adding blueberries or nuts, gently fold them in at this stage.
5. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy: These muffins can be stored in an airtight container in the refrigerator for up to a week and are perfect for a quick breakfast on the go!

Nutritional Benefits:

• High in Protein: The combination of egg whites and Greek yogurt boosts the protein content.
• Low in Fat: Using applesauce and egg whites keeps the fat content low while maintaining moisture.

Feel free to customize the recipe with your favorite add-ins!